As the pandemic moves forward, restaurants in different states and municipalities are still dealing with capacity restrictions that make it difficult to turn a profit. But the reality is that the pandemic is out of the control of operators, and capacity restrictions might affect businesses in different areas for a to-be-determined amount of time, so it might behoove operators to focus on the things that they can control.
Here are a few ways that Bob Dellert, vice president of national accounts with Alto-Shaam, and Tim Murphy, product specialist at Alto-Shaam, say restaurants can combat capacity restrictions and become, or stay, profitable.
- Reduce Labor
One of the most surefire ways to a healthy bottom line is to keep labor costs down, but that’s easier said than done. But even prior to the pandemic, brands were converting to kitchen technologies that helped cook a more consistent product with less labor.
Murphy points to the Alto-Shaam Vector Multi-Cook oven as a great way to streamline the cooking process, with the oven’s ability to simultaneously cook four different items at different temperatures, fan speeds, and cook-time controls. According to Alto-Shaam, when labor, food waste, and other factors are considered, operators usually make their money back on a Vector Oven within 18 to 24 months.
“Restaurant owners will of course be challenged in making a profit in the months to come,” Murphy says. “But by taking some simple steps and investing in innovative equipment, we believe operators can turn more tables and increase profits, even while operating at a lower capacity.”
- Offer LTOs
Operators are not just competing with one another these days, but with a majority of the U.S., which reported an increase in home-cooking this year, according to Datassential. That means designing on-trend, eye-catching items is a great way to create separation and generate enthusiasm for a brand.
ChefLinc, Alto-Shaam’s cloud-based, remove oven management system allows Vector ovens to be programmed to execute new recipes and cook times, across a brand’s footprint, at the touch of a button. That makes it that much easier to add LTOs or new items to the menu, and also carries with it the added benefit of cutting down on corporate chefs and regional managers needing to travel during a pandemic.
- Install Holding Equipment
With such an influx in off-premises, operators have had to adapt quickly. One of the technologies that’s helping ensure fresh products for customers on the other end of an off-premises journey is holding technology. Holding technology has advanced to the point where it’s helping operators deliver a high quality product, with no overcooking, drying out, or food waste.
“Our Halo Heat technology has really revolutionized takeout and other off-premises channels,” Dellert says. “We use a gentler heat that does not use rods, fans, or water. Our technology eliminates any moving parts and comes with a lifetime warranty so that operators can rest easy.”
- Invest in the Future
In order to have profitable restaurants, an investment in technology is necessary. Partnering with a brand like Alto-Shaam can streamline processes that will help restaurants become profitable while capacity restrictions are in place, and beyond.
“I honestly believe that what separates us is our people,” Dellert says. “We are a family-owned business, and that means we offer round the clock support and are agile enough to make quick decisions. Established multi-unit brands typically look for family-owned businesses to partner with. Our customers have endless stories about what our technology has done for their business.”
CTA: To find out more about how your brand can be profitable despite capacity restrictions, talk to an expert today by visiting Alto-Shaam.com/Expert.
